Turkey Meatball Subs Mozzarella (Print View)

Juicy turkey meatballs in marinara topped with melted mozzarella on toasted sub rolls.

# What You'll Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Marinara Sauce

10 - 2 cups marinara sauce
11 - 1 tablespoon olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1/2 teaspoon dried basil
15 - 1/4 teaspoon red pepper flakes (optional)

→ Assembly

16 - 4 sub rolls or hoagie buns
17 - 1 1/2 cups shredded mozzarella cheese
18 - 2 tablespoons butter, softened
19 - Fresh basil or parsley, chopped (optional)

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper until just combined.
03 - Shape mixture into sixteen 1 1/2-inch meatballs and arrange on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until cooked through and lightly browned.
05 - Heat olive oil in a saucepan over medium heat. Sauté onion until softened, about 3 to 4 minutes; add garlic and cook one more minute.
06 - Stir in marinara sauce, basil, and red pepper flakes. Simmer on low heat for 10 minutes, stirring occasionally.
07 - Add baked meatballs to the sauce and cook together for another 5 minutes.
08 - Split sub rolls and spread with softened butter. Toast under broiler or in a skillet until golden.
09 - Place four meatballs with sauce into each roll and top evenly with mozzarella cheese.
10 - Place assembled subs under the broiler for 2 to 3 minutes until cheese is bubbly and melted.
11 - Garnish with chopped fresh basil or parsley if desired and serve hot.

# Expert Suggestions:

01 -
  • The meatballs stay tender and juicy even though theyre made with lean turkey, thanks to the breadcrumbs and egg binding everything together.
  • You get all the comfort of a classic meatball sub without the heaviness, and the melted mozzarella on top makes every bite feel indulgent.
  • Its easy enough for a weeknight but impressive enough to serve when friends drop by unexpectedly.
02 -
  • Dont skip toasting the rolls, because untoasted bread will soak up the sauce and fall apart before you finish eating.
  • If your meatballs look dry before baking, your mixture might be too lean, so next time try using 85% lean turkey or add a tablespoon of olive oil to the mix.
  • Watch the broiler closely when melting the cheese, because it goes from perfectly melted to burnt in less than a minute.
03 -
  • Wet your hands slightly before rolling the meatballs so the mixture doesnt stick to your palms, and youll get smoother, rounder shapes.
  • If you want extra crispy edges on your meatballs, sear them in a hot skillet for a minute on each side before adding them to the sauce.
  • Letting the assembled subs rest for a minute after broiling helps the cheese set just enough so it doesnt all slide off with the first bite.

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